each egg white or egg substitute

Egg white, or albumen, is the clear, viscous protein-rich liquid that surrounds the yolk of a chicken egg (Gallus gallus domesticus). Comprising approximately 90% water and 10% proteins (primarily ovalbumin, ovotransferrin, ovomucoid, and lysozyme), egg white is odorless, flavorless, and colorless to slightly opaque when raw. When heated, the proteins denature and coagulate, transforming the egg white into an opaque, solid mass. Egg substitutes are plant-based or egg-alternative products formulated to replicate the functional properties of egg white in cooking and baking, including moisture retention, binding, foaming, and leavening. Common egg substitutes include aquafaba (chickpea liquid), commercial egg replacers containing starches and binders, and whipped plant-based proteins.

Egg whites serve multiple functional roles in culinary applications: as a binding agent in dishes such as meatballs and fish cakes, as a leavening agent in meringues and soufflés where whipping creates stable foam, as a clarifying agent in consommés, and as a coating for pan-frying. In baking, egg whites contribute structure and moisture to cakes, cookies, and pastries. Egg substitutes perform analogous functions in vegan and allergen-free cooking, though their performance varies by application. Aquafaba, in particular, achieves impressive volume when whipped and is used in vegan meringues and mousses. Commercial egg replacers work best in quick breads and muffins, while whole egg substitutes typically contain added fat and work better in richer preparations.